Veal with creamy mushroom sauce

Veal with creamy mushroom sauce

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To serve – 4

Preparation time – 10 minute
Cooking time – 20 minutes

A bit of a show-stopper for a quick, but delicious supper.


4 veal escalopes, approx. 100g/3 ½ oz each Salt and freshly ground black pepper 4tbsp plain flour 2tbsp olive oil 15g/ ½ oz butter 250g/9oz chestnut mushrooms, sliced 200ml/7fl oz chicken stock 100ml/3 ½ fl oz dry white wine 2 sprigs of thyme 4tbsp double cream Rice or pasta to serve.


  1. Place the veal between sheets of greaseproof paper or cling film, and pound each with a meat mallet or wooden rolling pin until about 3mm/ ⅛ in thick. Season the escalopes on both sides. Place the flour on a plate, season it and coat each escalope on both sides.
  2. Heat the oil and butter together in a large, non-stick frying pan that has a lid, over a medium heat and brown 2 of the escalopes for 1 minute on each side. Set aside and repeat with the remaining veal.
  3. Add the mushrooms to the pan, stir well and cook over a medium heat for 5 minutes, stirring, until they have released their juices and the juices have evaporated. Add the wine, stock and thyme, season and bring to the boil.
  4. Return the veal to the pan and shimmy the pan, to cover the escalopes in the mushroom sauce.
  5. Reduce the heat, cover the pan and simmer for 5 minutes over a low heat, carefully turning once halfway through cooking. Remove the veal from the pan and place on a warmed serving plate.
  6. Bring the sauce to the boil and cook for 5 minutes to reduce. Stir in the cream and gently heat through. Pour the sauce and mushrooms over the veal and serve with rice, or pasta if preferred.

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